RECIPE: LIONESAS BY LA MESA FOR NAGUISA

RECIPE: LIONESAS by LA MESA FOR NAGUISA

Mariló (@oliram12) and Jana (@masmeriendas) are La Mesa, a project that tells stories about family, friendship and love by way of cooking and spending time together at the table, after dessert. Today, they’re dusting off a box full of memories in search of a nostalgia-infused dessert recipe that will take us back to our childhood. When holidays, Sunday festivities or any special occasion that involved getting your face smeared with chocolate was just a sign of innocence and spontaneity.

Today is a perfect day to dip your hands in the dough and prepare Lionesas, one of our favorite desserts.

Makes approximately 20 profiteroles
60 ml water
60 ml whole milk
60 g butter
1 tsp sugar
¼ tsp salt
65 g flour, sieved
100-125 g eggs (2 large eggs)
300 ml whipping cream
A pinch of sugar
A little bit of vanilla

Put the water, milk, butter, sugar and salt into a saucepan and bring to the boil. Add the flour and stir with a wooden spoon for at least a minute, until the mixture comes away from the base and sides of the pan.
Pour the mixture into a bowl and leave to cool a little. Beat the eggs and add them slowly to the mixture, stirring continuously. The mixture should be shiny and smooth.
Pre-heat the oven to 220°C (200°C with a fan oven) and line a baking tray with greaseproof paper.
Pour the mixture into an icing pipe with a large, smooth nozzle (or a plastic bag with the corner cut off) and ‘draw’ circles with a diameter of approx. 2.5 cm onto the tray. If they look irregular, smooth the surface with wet fingers.
Bake for 15 minutes (or less if they are getting too dark) then lower the oven temperature to 180°C (160°C with a fan oven) and bake for a further 10-15 minutes. You should be able to take them off the paper without them breaking. Leave to cool on a wire rack.
Whip the cream with the sugar and vanilla.
Open the cooled profiteroles in half and fill with cream.
Sprinkle with a dusting of icing sugar.

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